As a trained chef and kitchen product expert in the Good Housekeeping Institute Kitchen & Cooking Lab, I’ve tested dozens of knives over the years. If you looked inside my kitchen knife drawer, you’d probably be surprised by how many knives I own, but the one I reach for almost every day—especially during tomato season—is the Victorinox Swiss Classic Tomato and Table Knife.
At under $15, it's one of the most versatile knives I own, handling everything from delicate tomatoes and stone fruits to sandwiches and everyday prep with ease. It's also made by Victorinox, a brand behind five Good Housekeeping Seal holders.
Victorinox Swiss Classic Tomato and Table Knife
Victorinox Swiss Classic Tomato and Table Knife
Not only is this knife affordable…
…but it’s also compact, lightweight, and features a serrated blade. While it may resemble a small bread knife, it’s designed for slicing produce with tough skins or soft, delicate interiors—like stone fruit and citrus—without crushing them. But I’ve found it’s just as useful beyond produce, and I reach for it for all kinds of everyday kitchen tasks.
And my favorite thing about it? This knife has proven to be dishwasher-safe in our testing (unlike other knives, which I’d never recommend throwing in the dishwasher!) With one less kitchen tool to hand-wash, I find myself reaching for this knife for all kinds of quick everyday kitchen tasks, over one of my chef’s knives or a large bread knife.
My favorite ways to use this knife
✔️ Cutting juicy tomatoes, of course. Whether I'm slicing a large heirloom tomato for a panini or halving cherry tomatoes for a summer salad, this knife glides through each one without crushing it.
✔️ Slicing through summer fruits. I love how easy this knife makes fruit salad prep, whether I’m cutting up ripe strawberries, nectarines, plums, figs, and so much more.
✔️ Quick additions to a meal or beverage. Whether I'm chopping a handful of walnuts for a salad, slicing avocado for a burrito bowl, or cutting a lime wedge to garnish a cocktail, this is the knife I reach for.
✔️ Cold butter. If I forget to let my butter come to room temperature, the serrated blade easily slices through even the coldest stick, making it easy to spread on toast.
✔️ Soft cheeses. Whether I'm slicing fresh mozzarella, Brie, or goat cheese, the serrated blade provides just enough grip to cut cleanly without squishing the cheese. It's perfect for putting together a cheese board or simply enjoying a snack with crackers.
✔️ Certain types of bread. I wouldn’t reach for this knife to tackle a large boule, but it’s my go-to for slicing baguettes, English muffins, and bagels, and for cutting sandwiches in half. The serrated blade makes quick work of crisp crusts without squishing what’s inside.
✔️ And my favorite: snack plates. There's no need to pull out your chef's knife—this little knife can handle nearly everything you need. I use it to slice fruit, vegetables, bread, and cheese, and even to spread jams, butter, or dips.
What it can’t do
While versatile, this knife cannot replace your chef’s knife or bread knife. I still reach for my chef’s knife when I’m dicing onions, chopping herbs, or tackling hard produce like squash or a whole watermelon. And while it’s great for small pieces of bread, it’s not the right tool for slicing through large artisan loaves. It’s also still a small knife; it’s designed for quick everyday kitchen tasks, not heavy-duty prep.
The bottom line: Why I still recommend the Victorinox Tomato Knife years later
It's the knife I reach for multiple times a day because it handles so many small kitchen tasks with ease—and at under $15, it's one of the best values I've found after years of testing knives. Even after years of regular use and nearly a hundred dishwasher cycles, my Victorinox Swiss Classic Tomato and Table Knife still hasn't dulled or chipped.
My team and I are also fans of these knives from Victorinox (and they have the Good Housekeeping Seal!)
Why trust Good Housekeeping?
Eva Bleyer is the reviews analyst in the Good Housekeeping Institute Kitchen & Cooking Lab. She has tested a wide assortment of kitchen tools and appliances in the Lab. Eva is a trained cook who, before joining Good Housekeeping, worked in several professional kitchens—including on the vegetable station for a catering company and as a food stylist—roles that demanded extensive precision knife work.
